America's Test Kitchen
4
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1 | cup | plain whole-milk yogurt | |
2 | tablespoons | lemon juice | |
2 | tablespoons | tahini | |
1 | garlic clove | minced | |
½ | teaspoon | salt |
½ | cup | pine nuts | |
4 | garlic cloves | peeled | |
1½ | teaspoons | hot smoked paprika | |
1 | teaspoon | salt | |
1 | teaspoon | ground cumin | |
½ | teaspoon | pepper | |
¼ | teaspoon | ground coriander | |
¼ | teaspoon | ground cloves | |
⅛ | teaspoon | ground nutmeg | |
⅛ | teaspoon | ground cinnamon | |
1½ | pounds | ground lamb | |
½ | cup | grated onion | drained |
⅓ | cup | fresh parsley | minced |
⅓ | cup | fresh mint | minced |
1½ | teaspoons | unflavored gelatin | |
1 | large disposable aluminum roasting pan | if using charcoal |